A highly aromatic strain suitable for white & rosé wines, this moderate fermenting yeast confers fragrant aromatics esters to the wine which enhances varietal expression and aroma. This positive aromatic impact can be used to complete the natural aromatic qualities of the grape or to enhance where the grape itself is lacking.
Suitable for Riesling, Gewurztraminer and more.
Alcohol Tolerance: 14% ABV
Usage Directions: No rehydration required – add directly to grape must and stir well. For best results, ferment at 16 – 24°C (61 – 75°F).